CN1375205A - Production process of dewatered grape - Google Patents

Abstract

The invention discloses a productive method for grapes dehydration which belongs to the technical field in fruits processing. Said fruit is fabricated throughs teps such as sterilizing by washing, color protection, instant freezing vacuumizing, shelling and dampproof packing.

Description

A kind of production method of dewatered grape

One, technical field:

The invention belongs to the fruit processing technique field, especially relate to a kind of production method of dewatered grape.

Two, background technology:

Grape is as a kind of popular fruit, it is nutritious, mouthfeel is good, accepted by numerous people, but grape water content height, perishable, be afraid of extruding, be not easy to preserve and carry, its edible season thereby shorter, though the processing technology of existing quick-frozen grape, can extend the shelf life, but because the restriction of its processing technology is subjected to the restriction of storage requirement, can not carry for a long time, in case variations in temperature will go bad more greatly, mouthfeel also is under some influence simultaneously, and grape is made raisins, though solved the matter of time of depositing and carrying, but the nutritional labeling of grape has been subjected to destruction, can not keep original shape of grape, color has lost the sensation of eating new fresh grape.

Three, summary of the invention:

The objective of the invention is to improve the deficiency of prior art and provide a kind of and keep the grape nutrient content unchanged, the time of guaranteeing the quality is long, easy to carry, keep the dewatered grape production method of the original shape color of grape.

The object of the present invention is achieved like this, and a kind of production method of dewatered grape is characterized in that this production method may further comprise the steps:

A, choosing fruit: remove the grape fruit that rots and do not meet the quality and grade requirement;

B, cleaning and sterilizing: put into clear water after the liquor natrii hypochloritis that the grape fruit that keeps is put into 200ppm carries out disinfection and clean up;

C, stoning: the grape fruit after the cleaning of will sterilizing removes fruit stone wherein;

D, protect shape: inject pulp and water from the base of fruit opening part of grape fruit to the grape fruit intragranular, make its opening of the plentiful rear enclosed of its fruit grain, to keep the fruit grain shape;

E, quick-frozen: will protect grape fruit after the shape and put into temperature and be-30--45 ℃ quick freezing repository, cooling reaches each grape fruit central temperature and will be lower than-30 ℃ rapidly;

F, peeling: the grape fruit that quick-frozen is good is put into 60-80 ℃ water 2-5 and is removed the peel after second:

G, protect look: the grape fruit grain after will removing the peel is put into 0.05% vitamin c solution and is soaked 1-5 second;

H, quick-frozen: will protect grape fruit grain behind the look and put into temperature and lower the temperature rapidly for-30--45 ℃ freezer, maintenance made the central temperature of each grape fruit grain will be lower than-35 ℃ more than 10 hours;

I, vacuum drying: the grape fruit grain after the quick-frozen is put into vacuum drier, be lower than under the 50pa atmospheric pressure, make the dehydration of grape fruit grain, the water content that reaches fruit grain is lower than 3% and gets final product;

J, the grape fruit grain after the vacuum drying is carried out damp-prrof packing promptly become dewatered grape fruit grain.

In order further to realize purpose of the present invention, also require peeling, protect the look process and will in 1-5 minute, finish.

Compared with the prior art the present invention has following distinguishing feature and good effect: the present invention adopts the final vacuum lyophilization technology of freezing, only sloughed the part moisture in the grape fruit, the nutrient content unchanged that has kept grape fruit, dehydration back very light in weight, be not afraid of extruding, only need damp-prrof packing to get final product long storage time, adopt and protect shape, color preservation technology, the shape and the color that have fully kept grape fruit, mouthfeel and nutrition all do not have great changes during use.

Four, specific embodiments:

Embodiment, a kind of production method of dewatered grape, to select fruit from the grape fruit grain that grape cluster is taken, remove and rot and undesirable grape fruit grain, the liquor natrii hypochloritis that satisfactory grape fruit grain is put into 200ppm carries out disinfection, putting into clear water then cleans up, grape fruit after sterilization cleaned removes fruit stone wherein, in grape fruit, inject pulp and water from the base of fruit opening part of uva, make its opening of the plentiful rear enclosed of its fruit, to keep the fruit shape, put into temperature and be-39 ℃ of quick freezing repositories protecting grape fruit after the shape, cooling rapidly, reach each grape fruit central temperature and will be lower than-30 ℃, the grape fruit that quick-frozen is good is put into 60-80 ℃ water and was removed the peel in 2 seconds, grape fruit grain after the peeling is put into 0.05% vitamin c solution to be soaked and protected look in 1 second, put into temperature and lower the temperature rapidly protecting grape fruit grain behind the look for-45 ℃ of freezers, kept 10 hours, make the central temperature of each grape fruit grain will be lower than-35 ℃, grape fruit grain after the quick-frozen is put into vacuum drier, under the 50pa atmospheric pressure, make the dehydration of grape fruit grain, making the water content of fruit grain be lower than 3% gets final product, grape fruit after the vacuum drying is carried out damp-prrof packing promptly become dewatered grape fruit grain, peeling, protecting the look process will finish in 1 minute, in fact peeling, it is short more good more to protect the look process time.

The dewatered grape grain nutritional labeling that adopts this method to make is just the same with the nutritional labeling of new fresh grape, and edible after can directly eating or soak, and mouthfeel is constant.

Claims (2)

1, a kind of production method of dewatered grape is characterized in that this production method may further comprise the steps:

A, choosing fruit: remove the grape fruit that rots and do not meet the quality and grade requirement;

B, cleaning and sterilizing: put into clear water after the liquor natrii hypochloritis that the grape fruit that keeps is put into 200ppm carries out disinfection and clean up;

C, stoning: the grape fruit after the cleaning of will sterilizing removes fruit stone wherein;

D, protect shape: inject pulp and water from the base of fruit opening part of grape fruit to the grape fruit intragranular, make its opening of the plentiful rear enclosed of its fruit grain, to keep the fruit grain shape;

E, quick-frozen: will protect grape fruit after the shape and put into temperature and be-30--45 ℃ quick freezing repository, cooling reaches each grape fruit central temperature and will be lower than-30 ℃ rapidly;

F, peeling: the grape fruit that quick-frozen is good is put into 60-80 ℃ water 2-5 and is removed the peel after second;

G, protect look: the grape fruit grain after will removing the peel is put into 0.05% vitamin c solution and is soaked 1-5 second;

H, quick-frozen: will protect grape fruit grain behind the look and put into temperature and lower the temperature rapidly for-30--45 ℃ freezer, maintenance made the central temperature of each grape fruit grain will be lower than-35 ℃ more than 10 hours;

I, vacuum drying: the grape fruit grain after the quick-frozen is put into vacuum drier, be lower than under the 50pa atmospheric pressure, make the dehydration of grape fruit grain, the water content that reaches fruit grain is lower than 3% and gets final product;

J, the grape fruit grain after the vacuum drying is carried out damp-prrof packing promptly become dewatered grape fruit grain.

2, a kind of dewatered grape production method according to claim 1 is characterized in that described peeling, protects the look process and will finish in 1-5 minute.